Maison Cacao, operator of Cacao Hanare, a specialty shop offering Japanese chocolate, will be collaborating with Ryokujuan Shimizu, Japan's only konpeito specialty store, to release a limited-edition "Konpeito Cacao" (¥3,400 excluding tax) starting February 6th. This product, centered around cacao, captures the natural aroma and flavor of high-quality cacao. No extra ingredients are added, and the cacao is used exclusively, syrup is added, and the resulting product is crystallized. Using techniques passed down through generations of Ryokujuan Shimizu, this masterpiece defies conventional wisdom by crystallizing the cacao without heating it to prevent it from melting.
"Konpeito Cacao": (3,400 yen excluding tax)
Ryokujuan Shimizu is a Kyoto-based company that continues to preserve tradition and techniques passed down from father to son, manufacturing and selling flavorful konpeito. Without a recipe, skilled artisans sharpen their five senses as they work with the konpeito, bringing out the maximum appeal of the ingredients and continuing to preserve the manufacturing method of growing the candy over many days.
This collaboration came about because they wanted to allow people to enjoy the flavorful, fresh cacao grown on their own farm in Japanese sweets, and to create a special cacao sweet never before seen.
The ingredients used are water, sugar, cacao, cacao nibs, and starch - simple ingredients that require more skill and time to make. Cacao nibs are used for the core of the konpeito candy, with cacao powder and syrup added, and the sweetness comes only from the sugar in the konpeito candy - this is a masterpiece created with an innovative idea and the skills unique to Ryokujuan Shimizu.
[Sales period]
Limited quantities will be available from Saturday, February 6th.
【Sales stores】
・Main store Ryokujuan Shimizu (38-2 Yoshida Izumidono-cho, Sakyo-ku, Kyoto)
・Gion Ryokujuan Shimizu (570-122 Gion-cho Minamigawa, Higashiyama-ku, Kyoto)
・Cacao Hanare Hase store (1-15-9 Hase, Kamakura City, Kanagawa Prefecture)
・JR Nagoya Takashimaya store (1-1−4 Meieki 1-chome, Nakamura-ku, Nagoya City, Aichi Prefecture)
Founded in 1847, Ryokujuan Shimizu is the only manufacturer and seller in Kyoto and it is said that it takes 20 years to master the technique and there is no recipe. We defy the conventional wisdom that adding ingredients will prevent konpeito from crystallizing. We adjust the concentration of the sugar, temperature, and tilt of the pot depending on the temperature and weather. Our skilled artisans use all five senses to assess the state of the konpeito, entrusting their skills to each individual candy, taking approximately 16 to 20 days to mature each type. We have developed a type of konpeito never before produced anywhere in the world, meticulously handcrafting over 80 flavors, colors, and shapes. We are Japan's only konpeito specialty store, preserving the techniques and unique manufacturing methods passed down from father to son.
This aromatic raw chocolate brand was established on Kamakura's Komachi Street in 2015. Committed to quality and sustainability, we cultivate, harvest, and process cacao in Colombia, from the cultivation to the processing into couverture. Guided by our corporate philosophy of "Enjoying the Unknown," we travel the world, encountering the unknown through materials, art, and design, and developing and selling products that offer new cacao experiences.
Click here for company press release details
"Konpeito Cacao": (3,400 yen excluding tax)
Ryokujuan Shimizu is a Kyoto-based company that continues to preserve tradition and techniques passed down from father to son, manufacturing and selling flavorful konpeito. Without a recipe, skilled artisans sharpen their five senses as they work with the konpeito, bringing out the maximum appeal of the ingredients and continuing to preserve the manufacturing method of growing the candy over many days.
This collaboration came about because they wanted to allow people to enjoy the flavorful, fresh cacao grown on their own farm in Japanese sweets, and to create a special cacao sweet never before seen.
The ingredients used are water, sugar, cacao, cacao nibs, and starch - simple ingredients that require more skill and time to make. Cacao nibs are used for the core of the konpeito candy, with cacao powder and syrup added, and the sweetness comes only from the sugar in the konpeito candy - this is a masterpiece created with an innovative idea and the skills unique to Ryokujuan Shimizu.
[Sales period]
Limited quantities will be available from Saturday, February 6th.
【Sales stores】
・Main store Ryokujuan Shimizu (38-2 Yoshida Izumidono-cho, Sakyo-ku, Kyoto)
・Gion Ryokujuan Shimizu (570-122 Gion-cho Minamigawa, Higashiyama-ku, Kyoto)
・Cacao Hanare Hase store (1-15-9 Hase, Kamakura City, Kanagawa Prefecture)
・JR Nagoya Takashimaya store (1-1−4 Meieki 1-chome, Nakamura-ku, Nagoya City, Aichi Prefecture)
Founded in 1847, Ryokujuan Shimizu is the only manufacturer and seller in Kyoto and it is said that it takes 20 years to master the technique and there is no recipe. We defy the conventional wisdom that adding ingredients will prevent konpeito from crystallizing. We adjust the concentration of the sugar, temperature, and tilt of the pot depending on the temperature and weather. Our skilled artisans use all five senses to assess the state of the konpeito, entrusting their skills to each individual candy, taking approximately 16 to 20 days to mature each type. We have developed a type of konpeito never before produced anywhere in the world, meticulously handcrafting over 80 flavors, colors, and shapes. We are Japan's only konpeito specialty store, preserving the techniques and unique manufacturing methods passed down from father to son.
This aromatic raw chocolate brand was established on Kamakura's Komachi Street in 2015. Committed to quality and sustainability, we cultivate, harvest, and process cacao in Colombia, from the cultivation to the processing into couverture. Guided by our corporate philosophy of "Enjoying the Unknown," we travel the world, encountering the unknown through materials, art, and design, and developing and selling products that offer new cacao experiences.
Click here for company press release details
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